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Recipe of the Week
Mary Kay Radnich
Couscous with Currants and Cumin
Ingredients:
|
1
|
|
cup water |
| 1 |
|
cup couscous |
| 1/2 |
|
cup currants |
| 2 |
|
teaspoons olive oil |
| 1 |
|
small onion, finely chopped |
| 2 |
|
cloves garlic, finely chopped |
| 1 |
|
tablespoon fresh ginger, finely
grated |
| 1 |
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teaspoon cumin seed, toasted |
| 1 |
|
orange, grated (zest of) |
| 1 |
|
tablespoon fresh coriander, finely
chopped (cilantro) |
|
|
salt |
|
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hot chili flakes |
Instructions:
| 1. |
In saucepan, bring water to boil. |
| 2. |
Stir in couscous and currants. |
| 3. |
Cover and remove from heat. Let stand 5 minutes. |
| 4. |
Meanwhile, heat oil in large non-stick fry pan over
medium-high heat. Add onion, garlic and ginger. |
| 5. |
Saute 3 minutes or until tender. |
| 6. |
Add cumin seeds. |
| 7. |
Saute 1 minute. With fork, fluff couscous and currants. |
| 8. |
Stir in onion mixture, orange zest and coriander. |
| 9. |
Add salt and hot chili flakes to taste. |
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